Easy Sweet Potato Casserole

The Kitchen and a Latte

This sweet potato casserole can be made ahead of time making it perfect for the holidays! If making ahead, do not add marshmallows until just before putting in oven.

– 3 pounds sweet potatoes  – 4 Tablespoons butter salted – ¼ cup dark brown sugar packed – ½ teaspoon cinnamon ground – 2 cups miniature marshmallows


Boil the sweet potatoes until you can stick a fork in them.  Cook times vary depending on the size of the potato.  Set aside to cool enough to handle.

Once the sweet potatoes are cool enough to handle, peel them and slice them into quarter inch slices. They don't have to be exact in size.

Melt butter in small sauce pan.  Add in brown sugar and cinnamon. Stirring often, cook over medium heat for 1 minute until it is mixed together well.

Place about half of the sweet potato slices on the bottom of a casserole dish - either 2½ or 3 quart is best. It's ok if it is slightly more then a single layer. Pour half of the butter mix over top.

Repeat the layers with the remaining potatoes and butter mix.

Bake at 350 degrees Fahrenheit for about 25-30 minutes, until heated through and marshmallows are browned.